Longleat Estate Murchison
History
Longleat Estate is a boutique vineyard located in Murchison, Central Victoria, Australia. Established in 1975, the estate was originally known as Murchison Estate and was later renamed Longleat Wines when it was acquired by Guido and Sandra Vazzoler in 2003.
Guido, a qualified winemaker with extensive experience, and Sandra, a former kindergarten teacher turned cheesemaker, have since revitalized the vineyard, focusing on producing single varietal wines that reflect the unique terroir of the region.
The Vineyards
The vineyard spans 8 hectares on the west bank of the Goulburn River, benefiting from the fertile soils and favourable climate of the region. The name “Longleat” is derived from its proximity to the river and the historic Day’s Flour Mill, with “leat” referring to the water channel that feeds a mill.
The estate is renowned for its Italian varietals, including Garganega and Sangiovese, which are featured under the Zingari label. These wines showcase the Vazzolers’ Italian heritage and commitment to producing wines with distinctive character.
History
Longleat Estate is a boutique vineyard located in Murchison, Central Victoria, Australia. Established in 1975, the estate was originally known as Murchison Estate and was later renamed Longleat Wines when it was acquired by Guido and Sandra Vazzoler in 2003.
Guido, a qualified winemaker with extensive experience, and Sandra, a former kindergarten teacher turned cheesemaker, have since revitalized the vineyard, focusing on producing single varietal wines that reflect the unique terroir of the region.
The Cellar
Longleat Estate employs hand-harvesting of grapes at optimal ripeness to preserve fruit quality. For red wines like Shiraz and Sangiovese, they typically use open-top fermentation vats with hand plunging several times daily to gently extract colour, flavour, and tannins without harshness. Fermentation is carefully monitored to maintain balance and freshness. After fermentation, the wines are matured in French and American oak barrels—the proportion depending on the wine style—to add complexity and structure. Whites, such as Chardonnay, are often fermented in stainless steel tanks or a combination of tank and oak, focusing on retaining crisp acidity and varietal purity. Throughout, the focus is on small-batch, handcrafted production with minimal intervention to showcase the unique terroir of the Murchison region
The Vineyards
The vineyard spans 8 hectares on the west bank of the Goulburn River, benefiting from the fertile soils and favourable climate of the region. The name “Longleat” is derived from its proximity to the river and the historic Day’s Flour Mill, with “leat” referring to the water channel that feeds a mill.
The estate is renowned for its Italian varietals, including Garganega and Sangiovese, which are featured under the Zingari label. These wines showcase the Vazzolers’ Italian heritage and commitment to producing wines with distinctive character.
The Cellar
Longleat Estate employs hand-harvesting of grapes at optimal ripeness to preserve fruit quality. For red wines like Shiraz and Sangiovese, they typically use open-top fermentation vats with hand plunging several times daily to gently extract colour, flavour, and tannins without harshness. Fermentation is carefully monitored to maintain balance and freshness. After fermentation, the wines are matured in French and American oak barrels—the proportion depending on the wine style—to add complexity and structure. Whites, such as Chardonnay, are often fermented in stainless steel tanks or a combination of tank and oak, focusing on retaining crisp acidity and varietal purity. Throughout, the focus is on small-batch, handcrafted production with minimal intervention to showcase the unique terroir of the Murchison region